Mongolian Beef with Scallions
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food. Here, thinly sliced beef sirloin, scallions, garlic and ginger are stir-fried with a savory b
Ingredients
1 lb. sirloin steak
1 1/2 tbsp. cornstarch
2 tbsp. low-sodium soy sauce
1 tbsp. Shaoxing wine or dry vermouth
2 tsp. oyster sauce
1 1/2 tsp. Sriracha sauce
1/2 tsp. toasted sesame oil
2 tbsp. peanut or canola oil
1 tbsp. minced fresh ginger
2 clove garlic
6 scallions
kosher salt
Freshly ground pepper
Steamed rice
Toasted sesame seeds
Instructions
In a shallow bowl, toss the sirloin with the cornstarch and let stand for 10 minutes. Meanwhile, in a small bowl, whisk the soy sauce with the Shaoxing wine, oyster sauce, Sriracha, and sesame oil.
In a wok or large skillet, heat the peanut oil until shimmering. Add the sirloin and stir-fry over high heat until browned and the edges are crisp, about 4 minutes. Using a slotted spoon, transfer the meat to a plate.
Add the ginger and garlic to the wok and stir-fry over high heat until golden, about 1 minute. Add the sirloin and scallions and stir-fry over high heat until the scallions just start to soften, about 3 minutes. Add the soy sauce mixture and stir-fry over high heat until the sauce has thickened, about 3 minutes. Season with salt and pepper. Spoon the Mongolian beef over steamed rice, sprinkle with sesame seeds, and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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